Chicken Soup (Jewish Penicillin) Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1 pot of water
1 tbsp. salt
1 tbsp. crazy mixed up salt
1 whole chicken; uncooked frozen or thawed
1 cup onion, diced
1 cup carrots, sliced
1 cup frozen peas
1 cup rice
Parsley to taste
|
|
Directions: |
Directions:Fill a soup pot ¾ full of water. Add the salts. Wash the whole chicken and put in the water.
Boil for 1 hour (if chicken is thawed) or an hour and 15 minutes (if chicken is frozen). Remove chicken from the broth and rinse under cold water. Chicken will be SUPER hot! Bone chicken while holding it under cold water from the faucet or by placing it in a pan of cold water. Remove the skin and try to keep the chicken pieces big. Cut the chicken pieces into cubes and place back into pot with the broth and add rice, onion, and carrots. Boil gently another 30 minutes. Add frozen peas during the last 10 minutes. Add parsley during the last 5 minutes. May be served immediately or saved and reheated. This flavorful soup actually gains taste over several days.½½½½½ |
|
Number Of
Servings: |
Number Of
Servings:A lot. |
Preparation
Time: |
Preparation
Time:5 min. prep; 1-1/2 hour cook |
Personal
Notes: |
Personal
Notes: Our pastor, Cheryl-Goodman Morris, who lived across the street from us on Wyndham Dr. in Portola Valley, brought this soup over one evening when she heard I was really sick with a bad cold. It has become our family cure for a cold. In fact, when we feel one coming on, we immediately make a pot of this soup. Tip: Pour soup into one-serving containers and freeze. That way, you will have it available if you feel yourself starting to get sick. This is also a good tip for saving the soup when you can't finish the whole pot. It makes A LOT of soup!
|
|
This recipe for Chicken Soup (Jewish Penicillin) is from